THL Cooks is back with yet another delicious plant-based recipe, courtesy of The Vegan Roadie! Be sure to share, pin, and make later 😋
For the Chickpea Balls:
1 tablespoon olive oil
2 cups baby bella or white button mushrooms, stemmed and diced
1/2 cup chopped onion
3 garlic cloves, minced
1 (15-ounce) can chickpeas, drained, rinsed, and mashed
1. cups vegan breadcrumbs
1/4 cup chopped fresh parsley
1/4cup unsweetened apple sauce
2 pinches cayenne pepper
2 tablespoons soy sauce or gluten-free tamari
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon caraway seeds
1/4 teaspoon fennel seeds
Minced fresh parsley, for garnish (optional)
For the Gravy:
1 cup unsweetened soy or almond milk
1 teaspoon apple cider vinegar
1 tablespoon soy sauce
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons cornstarch
1 cup vegetable broth
To Make the Chickpea Balls: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Heat the oil in a large skillet over medium heat. Add the mushrooms and onions. Saut. for 5 minutes until the onions are soft and the mushrooms have reduced in size. Add the garlic and cook for 1 additional minute until fragrant. Transfer the mixture to a large bowl.
To the mushrooms and onions, add the chickpeas, breadcrumbs, parsley, apple sauce, cayenne pepper, soy sauce, onion powder, garlic powder, paprika, salt, caraway seeds, and fennel seeds. Mix the ingredients together; best to roll up your sleeves here and mix
everything with your hands to get it well incorporated.
Scoop out a heaping tablespoons and roll it into a ball with your hands. Repeat with the rest of the mixture, placing the balls on the prepared baking sheet. Bake for 15 minutes and turn the balls over. Bake for an additional 10 minutes until lightly browned.
While the meatballs are cooking, make the gravy.
To Make the Gravy:
In a large skillet, combine unsweetened soy or almond milk with apple cider vinegar, soy sauce, sea salt, black pepper, garlic powder and 1 teaspoon onion powder. Bring to a boil and reduce to asimmer. Create a slurry whisking the cornstarch with the vegetable broth. Slowly add the slurry to the skillet and let simmer until thickened, about 3 minutes, stirring occasionally.
Plate meatballs alone or over prepared pasta of choice and drizzle with gravy, sprinkle with parsley if desired.
Yield: 4 servings
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